PEARL CHATS: French Silk Pie has always been a favorite of mine, but I had never made it because I was sure it would be too involved and time consuming, but I was wrong. If a lazy cook like me can make this rich chocolate dessert, so can you. Wow your family with it or take it to a gathering! You can even eat it for breakfast if you’re feeling inclined. (Description continued in the Recipe Notes area.) This recipe is found in the “Delicious Desserts & Treats – Cookies, Brownies & Pies” section of the Trim Healthy Table Cookbook, page 415.
French Silk Pie
Description
PEARL CHATS: French Silk Pie has always been a favorite of mine, but I had never made it because I was sure it would be too involved and time consuming, but I was wrong. If a lazy cook like me can make this rich chocolate dessert, so can you. Wow your family with it or take it to a gathering! You can even eat it for breakfast if you’re feeling inclined. (Description continued in the Recipe Notes area.) This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 415.
1 Multiple Serve
Ingredients
Instructions
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Press the pie dough into a 9-inch pie plate and bake and cool as directed.
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Melt the chocolate in a glass or ceramic bowl set over a saucepan of simmering water (the bowl shouldn’t touch the water). Once just melted, stir, take the bowl off the heat, and set the chocolate aside to cool to room temperature.
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Meanwhile, put the Gentle Sweet in a blender and blend until it becomes an even finer powder. Leave about 1 tablespoon of the Gentle Sweet in the blender and pour the rest into a large bowl. Add the butter and, with an electric mixer, cream the Gentle Sweet and butter for about 2 minutes.
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Once the melted chocolate is close to room temperature (you don’t want it to melt the butter), add it to the bowl along with the ¼ cup heavy cream and beat for another 2 to 3 minutes. Beat in the vanilla and salt. Beat in the egg whites ¼ cup at a time, beating well, about a minute or 2, after each addition. Then beat the mixture for at least another couple minutes, or until the mixture is nicely thickened.
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Pour the 2/3 cup heavy cream into the blender (with the reserved Gentle Sweet) and blend until thickened.
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Scrape the chocolate mixture into the baked pie crust, top with the whipped cream and optional chocolate flakes, and chill in the refrigerator for at least a couple hours.
Note
Description continued...
Traditionally, French Silk Pie uses raw eggs, but since many people are concerned about getting sick from eating raw eggs I used carton egg whites and it worked beautifully. The whites also bring a wiser fuel balance since this is very fat heavy. For this same reason, it is best that you use the lighter Beauty Blend Base Pie Crust (page 508) for this unless you are determined to use a no special ingredient version, then you can use the No-Bake Chocolate Crust (page 406). We’re not afraid of fat or calories, but keep in mind that it is best not to abuse them either!
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